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Chicken Rissoles With Sweet Potato Mash

Chicken Rissoles With Sweet Potato Mash
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4

11 Ingredients

Number of servings
4
  • 400grams frozen peas (to serve)
  • 1 carrot, grated
  • 1 small red onion, grated
  • 1kilograms sweet potato, roughly chopped
  • 1teaspoons dried mixed herbs
  • 2/3 cup reduced-fat milk, warmed
  • 1tablespoons olive oil
  • 1/2 cup panko breadcrumbs
  • 500grams chicken mince
  • 2tablespoons snipped chives
  • 1/2 cup grated reduced-fat tasty cheese

Nutrition per serving

2520 Kilojoules or 605 Calories
29% of daily energy intake*
Protein
42.5grams
Fat
17.6grams
Carbs
61.8grams
Sugars
22.0grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Go for an Australian classic for dinner tonight with this chicken rissole recipe served on a bed of creamy sweet potato mash.

Method

Step 1 of 3

Preheat oven to 180°C. Combine chicken, onion, carrot, cheese, breadcrumbs and herbs in a bowl. Season. Divide mixture into 8 even portions. Shape into rissoles, place on a plate and set aside.

Step 2 of 3

Place sweet potato in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 20 minutes or until soft. Drain and return to saucepan and mash roughly. Add milk, and season with salt and pepper and mash again until smooth. Cover to keep warm.
Instruction tip
Warm the milk before adding it to the mash. Using cold milk will cool down the mash.

Step 3 of 3

Meanwhile, heat oil in a large non-stick frying pan over medium-low heat. Add rissoles and cook, in batches, for 3 minutes on each side or until golden. Transfer to a tray and bake for 10 minutes or until cooked through. Spoon mash into serving bowls and top with rissoles. Sprinkle over chives and serve with peas.


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